Healthy Chocolate Chip Oatmeal Pancakes

CHOCOLATE CHIP OATMEAL PANCAKES

Not your typical carb loaded non filling pancakes!
**no added sugar except the chocolate chips. No butter & can be made vegan/gluten free easily.**

INGREDIENTS:

1 very ripe medium banana
1 teaspoon baking powder
1 large egg
pinch salt
1/2 teaspoon vanilla extract
1 Tablespoon Natural Peanut Butter
1 Tablespoon Coconut Oil
3 Tablespoons 2% milk (or almond milk)
1/2 cup rolled oats (we used vitamix to make oat flour)
1/4 cup whole wheat or unbleached flour (or sub other flour)
3 Tablespoons dark chocolate chips

INSTRUCTIONS:
Preheat a skillet to medium heat or about 300-325 degrees.
Mash the banana with baking powder.
Add egg, oil, salt, vanilla, peanut butter, milk and stir.
Stir in oats and flour until just combined.
Sprinkle in chocolate chips and fold gently.

Scoop 1/4 cup measurements onto lightly greased griddle.
Cook for 2-4 minutes on each side - until golden brown.
Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting. (I loved these with NO syrup at all!)

NOTES
* Should yield 5-6 small pancakes. * Make gluten free by using gluten-free oats and flour. *
(adjusted from minimalistbaker.com recipe)

Broccoli Potato Cheese Soup over Grilled Chicken

Broccoli Potato Cheese Soup (over Grilled Chicken)

This is so filling & delicious! You're going to LOVE it!!

4-6 grilled chicken breasts
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter (I use unsalted)
2 tbsp flour (whole wheat)
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes, peeled and diced small (red skin/yellow potatoes do great!)
salt and fresh pepper
4 cups (about 2 heads) broccoli florets, chopped into small pieces (I get frozen, then thaw in microwave first)
1-3/4-2 cups 2% shredded sharp cheddar

Directions:

Chop onion, carrot, celery, garlic in a chopper or mini food processor.

In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.

Add broccoli florets and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar cheese, stir well and remove from heat.

Serve over chopped grilled chicken. We seasoned with just ground black pepper & some Himalayan Sea Salt.



(thanks to skinnytaste.com for the soup idea!)